Bean Salad Stuffed Tomatoes
- Products in this Recipe:
-
- Prep time:
- 25 min.
- Cook time:
- NA
- Total time:
- 25 min.
- Yield:
- 4 Servings
- Ingredients (Paragraphs)
- 1 (15 oz.) can 3-Bean Salad or 4-Bean Salad
- 0.25 cup celery, chopped
- 0.25 cup red onion, chopped
- 3 tbsp. red bell pepper, chopped
- 4 large tomatoes
- Dressing
- 2 tbsp. light mayonnaise
- 1 tbsp. buttermilk
- 2 tsp. fresh chives, chopped
- 2 tsp. fresh parsley, chopped
- 1 tsp. fresh dill, finely chopped
- black pepper to taste
Directions
Drain Bean Salad, reserving 2 tablespoons liquid. Combine Bean Salad, celery, onion, and bell pepper in large bowl; set aside. To prepare dressing, whisk together reserved liquid, mayonnaise and buttermilk in small bowl until well blended. Stir in chives, parsley and dill; season with black pepper if desired. Set aside. Cut and remove 1/4-inch slice from top of tomatoes. Remove seeds and hollow out tomatoes leaving 1/4-inch shell. Invert onto paper-towel-lined plate to drain completely. Pour dressing over Bean Salad mixture; toss gently to coat. Store tomato shells and Bean Salad separately up to 4 hours before serving. When ready to serve, stir Bean Salad to coat with dressing. Divide Bean Salad mixture equally between tomato shells.
